Monterey Chicken Spaghetti is a comforting and flavorful dish that combines tender chicken, creamy Monterey Jack cheese, and perfectly cooked spaghetti. Enhanced with aromatic garlic, onions, and a blend of spices, this recipe offers a delightful twist on traditional pasta dishes. It’s an ideal choice for busy weeknights or casual family dinners, bringing warmth and satisfaction to the table. Monterey Chicken Spaghetti

Why You’ll Love This Recipe

I love how this recipe brings together the richness of creamy cheese and the savory depth of seasoned chicken. The combination of textures—from the al dente spaghetti to the melt-in-your-mouth cheese—makes every bite enjoyable. Plus, it’s versatile; I can easily add my favorite vegetables or adjust the spices to suit my taste. The fact that it comes together in under an hour is a bonus, making it a go-to for both planned meals and spontaneous cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup shredded Monterey Jack cheese
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Directions

Cook the Spaghetti: I bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente according to the package instructions. After draining, I set it aside.
Cook the Chicken: In a large skillet, I heat the olive oil over medium heat. I season the chicken pieces with paprika, Italian seasoning, salt, and pepper, then cook them until they’re browned and cooked through. Once done, I remove the chicken from the skillet and set it aside.
Sauté Aromatics: In the same skillet, I add the butter. Once melted, I sauté the chopped onion until it’s translucent. Then, I add the minced garlic and cook for another minute until fragrant.
Prepare the Sauce: I pour in the chicken broth and heavy cream, stirring to combine. I let the mixture simmer for a few minutes until it slightly thickens.
Combine Ingredients: I return the cooked chicken to the skillet, stirring to coat it with the sauce. Then, I add the cooked spaghetti and toss everything together until the pasta is well coated.
Add Cheese: I sprinkle the shredded Monterey Jack cheese over the pasta, stirring until the cheese melts and the sauce becomes creamy.
Serve: I garnish the dish with chopped fresh parsley before serving.

Servings and Timing

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian: I sometimes skip the chicken and add sautéed mushrooms or bell peppers for a hearty vegetarian version.
Spicy Kick: For extra heat, I add a pinch of red pepper flakes or diced jalapeños.
Different Cheeses: While Monterey Jack is creamy and mild, I occasionally mix in sharp cheddar or pepper jack for a different flavor profile.
Whole Wheat Pasta: To make it a bit healthier, I use whole wheat spaghetti, which adds a nutty flavor and extra fiber.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, I freeze portions in freezer-safe containers for up to 2 months.
Reheating: When reheating, I add a splash of chicken broth or milk to the pasta to loosen the sauce and warm it in the microwave or on the stovetop until heated through.

FAQs

How can I make this dish gluten-free?

I use gluten-free spaghetti and ensure that the chicken broth and other ingredients are certified gluten-free to accommodate dietary restrictions.

Can I prepare this dish ahead of time?

Yes, I often prepare the sauce and cook the chicken in advance. When ready to serve, I cook the pasta, combine everything, and heat it through.

What vegetables pair well with this dish?

I find that steamed broccoli, sautéed spinach, or a fresh green salad complement the richness of the pasta nicely.

Can I use a different type of pasta?

Absolutely. I’ve used fettuccine, penne, and even rotini in place of spaghetti, depending on what I have on hand.

Is there a lighter version of this recipe?

For a lighter version, I substitute the heavy cream with half-and-half or a mixture of milk and a tablespoon of flour to maintain the creamy texture with fewer calories.

Conclusion

Monterey Chicken Spaghetti is a delightful blend of creamy, cheesy goodness and savory chicken, all wrapped up in comforting pasta. It’s a versatile dish that I can customize to my liking, whether by adding vegetables, adjusting the spices, or trying different cheeses. Quick to prepare and satisfying to eat, it’s a recipe that has earned a regular spot in my meal rotation.